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Mexican Baked Eggs

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A hearty, flavorful dish featuring baked eggs in a spicy mixture of beans and vegetables, perfect for brunch or breakfast.

Ingredients

Scale
  • 4 large eggs
  • 1 cup black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish
  • Avocado, sliced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium heat.
  3. Add onions and bell peppers, sautéing until soft.
  4. Stir in black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
  5. Make small wells in the mixture and crack an egg into each well.
  6. Transfer the skillet to the oven and bake for about 10-15 minutes, or until the eggs are set to your liking.
  7. Remove from the oven, garnish with fresh cilantro, and add slices of avocado if desired.
  8. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the eggs.

Nutrition

Find it online: https://voxrecipes.com/mexican-baked-eggs-in-one-skillet/